coconut sugar Archives - Pamela Salzman

Vegan apple spice snacking cake recipe (refined sugar-free)

I just took stock of my pantry because baking season has officially begun. It started slowly with a few batches of cookie dough for back to school lunches. Then Mr. Picky’s birthday rolled around last week and whoosh it’s Rosh Hashana this Wednesday night already! I don’t need to tell you what is just around the corner, do I?

Thankfully, I share the Jewish holiday cooking with my mother-in-law and sister-in-law. We each host a meal and cook whatever we want. I have the first day of Rosh Hashana lunch, as well as the break fast on Yom Kippur evening. The break fast is actually one of my favorite holidays to host because people literally starve themselves for 24 hours (no water either!) and then come to my house to eat. I could basically serve anything and it would be a hit!

One of the nice traditions of the Jewish new year is eating seasonal foods. Love that! Apples are likely the most important food along with honey which symbolize the hope of a sweet year ahead. I have been loving the new crops of local apples flooding the markets over the past month. My kids particularly love Honeycrisp, Pink Lady (my personal fave), Granny Smith. I use apples all over the place at this time of year — turned into applesauce, sautéed on top of pancakes and waffles, cooked into oatmeal, chopped in salads and folded into simple snacking cakes like this one.

I saw a recipe a few years back for a Depression era chocolate cake called “Wacky Cake.” The cake didn’t use any “expensive” ingredients like eggs, milk or butter and I think got it’s name “wacky” because somehow the crazy recipe actually produced a moist, delicious cake. There are a gajillion recipes for the classic chocolate Wacky Cake, but last year I decided to put a twist on the (vegan) recipe and use apples and spices instead. Delicious!

The result was a moist, fragrant and just sweet enough little cake that I think is just perfect for after school snacks, lunch box treats, brunch or anytime you need a seasonal dessert for a fall gathering, like Rosh Hashana!! I make some sort of apple dessert every year for my luncheon, but I am very fond of this one because it is so darn easy and it freezes amazingly well. It is also pretty clean: whole grain flour, minimal amount of unrefined coconut sugar, and very little oil (I use unrefined coconut oil.) My entire family loves it!

You can do different things with this easy cake. You can double the recipe and bake the cakes in 9-inch round pans for a 2-layer cake. I would use this vegan frosting or a classic cream cheese frosting to go between the two cakes and on top. If you don’t like raisins, leave them out. Or instead of placing the walnuts halves on the top of the cake, chop them up and fold them into the batter. Or make this into muffins. For my do-aheaders, make this today and freeze it for the upcoming holiday (Rosh Hashana, Halloween, Thanksgiving — GASP!) If you are celebrating the new year this week, may it be a sweet one!

Vegan Apple Spice Snacking Cake

Pamela

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Servings makes 1 8 x8 cake or 12 standard muffins

Ingredients

1 ¾ cups whole wheat pastry flour or whole spelt flour
½ cup coconut palm sugar or brown sugar or cane sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
¼ teaspoon ground nutmeg
1/8 teaspoon cloves optional
¼ cup melted coconut oil or unsalted butter not vegan
1 Tablespoon apple cider vinegar or distilled white vinegar
1 teaspoon pure vanilla extract
½ cup water
½ cup orange juice*
1 large apple peeled, cored and diced, about 1 cup
½ cup unsulphured raisins optional
16 raw walnut halves if desired

Instructions

Preheat oven to 350 degrees. You can grease your pan with coconut oil or butter and line it with unbleached parchment paper if you want to remove it from the pan to serve it. Otherwise, no greasing necessary if you will cut pieces from the pan to serve.
Whisk together the flour, sugar, baking soda, cinnamon, baking powder, salt and nutmeg. Make a well (indentation) in the flour mixture.
Pour the coconut oil, vinegar, vanilla, water and orange juice in the well and stir until everything is just combined. Do not overmix!
Fold in diced apple pieces and raisins.
Pour batter into pan and smooth out top. If you want, evenly space walnut pieces over batter. Bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean.

Notes

*Or use all water and up the coconut sugar to 2/3 cup. You can also add diced dates.

Tried this recipe?Let us know how it was!

Gluten-free fudgy brownies recipe (refined sugar-free)

Have you ever noticed that the best food images are usually of desserts? Every time I go on Tastespotting, it seems like half the photos are sweets. The irony is that I think desserts are the easiest things to make look and taste good. Throw together some sugar, butter and chocolate and it’s probably going to be delicious. Ok fine, I’m simplifying a bit, but I think I’ve tried more new dessert recipes with success than savory. Anything with the word “crisp,” “cobbler,” “crumble,” or “buckle” is going to be great. But chicken recipes don’t always provide the same guarantees, don’t you agree?

I also feel that way about dessert recipes using unrefined ingredients, especially in the sweetener department. Show me a chocolate cake using maple syrup and whole grain flour and you have my attention! It’s not so easy.

I recently made Ina Garten’s Outrageous Brownies for a large group meeting because they are perfect and it’s what everyone expects out of a brownie — that fudgy flavor and the flaky, crackly top. (Although how in the world she only gets 20 brownies out of a 12 x 18 pan is a mystery. I think I got close to 50.) Unfortunately, I can’t duplicate that texture with honey, coconut sugar or stevia. I am really committed to using ingredients that are less inflammatory and lower on the glycemic index than white flour and white sugar. Of course, like I ALWAYS say in my classes, that doesn’t mean higher quality sweeteners are “good” for you or even health supportive. Your body is just less offended by them. You should still consume desserts in moderation whether they are made with honey or with sugar.

My kids and my husband are always the best judges of my cooking because they are brutally honest and they still have a taste for junk. (People who eat health food 24/7 are much easier to please!) But what I’ve learned to do is just call it like it is — no sneaky business, no tricky semantics. These brownies aren’t like Ina’s, but you know what? They would satisfy any chocoholic’s craving any day. They’re super moist and fudgy with a rich chocolate flavor. But they’re sweetened with my two favorite sweeteners, dates and coconut sugar. I am very sensitive to refined sugars and these brownies don’t affect me at all! Plus, they’re made with gluten-free oat flour. Double awesome. But if you like cake-y brownies, sorry. This recipe is not what you’ve been waiting for.

I ate one of these brownies warm right out of the pan with some sliced strawberries to cut the sweetness a bit and thought it was fabulous. Although I wouldn’t argue with you if you wanted to top one with some ice cream. After a day or two, I pop any extras into the fridge and they are absolutely divine cold. I taught these brownies in a class last year and I remember making sure I gave all of them away before every class ended because I didn’t want to be left alone with them! But what you all want to know is — does Mr. Picky like these? TOTALLY! In fact, I told him these were gluten-free brownies with dates and he said, “I don’t even care!”

I think these are best cut into small bites. And if you have a mini-muffin pan, that would be a great way to go, too. With Valentine’s Day coming up, these fudgy brownies are perfect for all of your sweethearts!